Make Tarts and Short-Crust Pastries
Training Provider: XPRIENZ PTE. LTD.
Course Reference: TGS-2018503449
S$200
Original: S$400
Save S$200
About This Course
At the end of the course, learners will:
A.Tarts & Short Crust Pastry Basics
A. Tarts & Short Crust Pastry Mise-en-Place
B.Tarts & Short Crust Pastry Preparation and Baking Process
C.Tarts & Short Crust Pastry Preparation and Baking Process
D.Ensure Quality Control of Baked Tarts and Short-Crust Pastry
E.Adhere to Hygiene & Food safety Requirements
What You'll Learn
a)Understand the elements required to produce basic tarts short pastry
b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
e)Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
f)Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
g)Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
h)Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
i)Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
j)Describe the resting requirements for Tarts and Short Crust Pastry
k)Bake Tarts and Short Crust Pastry items to a satisfactory standard
b)List and describe the functionality of ingredients used in making Tarts and Short Crust Pastry
c)Calculate Tarts and Short Crust Pastry recipe using Baker’s Percentage and ratio and proportion
d)Describe the ingredient pre-conditioning requirements for Tarts and Short Crust Pastry ingredients
e)Describe the basic mixing methods and processing parameters for making Tarts and Short Crust Pastry
f)Apply the various Tarts and Short Crust Pastry Methods to produce Tarts and Short Crust Pastry items
g)Sheet Tarts and Short Crust Pastry by hand or machine to desire thickness
h)Cut, shape and line tarts and pastry dough into appropriate forms, tins, foils pans
i)Understand the importance of minimizing of scrap tarts and pastry and its effect of product texture and quality
j)Describe the resting requirements for Tarts and Short Crust Pastry
k)Bake Tarts and Short Crust Pastry items to a satisfactory standard
Entry Requirements
a) At least 18 years old
b) Have at least secondary 2 school education
Be able to speak, listen and read English at a proficiency level not lower than the Employability Skills Workforce Skills Qualification Workplace Literacy Level (WPLN Level 4)
Course Details
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